It may be october, but the fall garden is still producing. I’m taking advantage of what fresh produce, herbs and flowers are available. I was excited when Ball® Canning asked me to test out their new recipe for Tomato Chili Sambal, an Indonesian condiment made with tomatoes, garlic, peppers, shallots and ginger. This Ball® recipe calls for cherry tomatoes, which I currently have in abundance

I’m so thrilled to share a new series here, Garden Folk, a collection of garden notes, stories, interviews from humans who love to grow to feed their families, communities, and their souls. Through growing plants and working in the soil they are rekindling their relationship with the earth and cultivating beautiful spaces.

I’m preparing for our twenty twenty one garden. I, of course, have my favorites to grow, but I love trying a couple new varieities each year to work into the mix.

Last year, we purchased baby chicks for our “easter” celebration. To be honest, it was just as much for me as it was for the kiddos. Come on, they are so fluffy and adorable, I turn to mush. AJ and I had backyard chickens in college at University of California, Davis, but we acquired those chickens when they were a year old and they were not particularly friendly.